Roasted Beet Dip


Listen, I know this recipe may look /sound gross but trust me when I tell you…this recipe is amazing. It was even approved by both of my parents (who always tell me the truth when it comes to my cooking!)

This recipe combines beets, chickpeas, lemon, garlic, cashew butter, salt and pepper to make a creamy and delicious dip perfect for chips, vegetables, eggs, or wraps.

After doing some research online, I discovered beets are packed with vitamin C, fiber, potassium, and manganese. Chickpeas are packed with fiber and protein. Garlic works to reduce cholesterol and blood pressure and lemon juice is great for magnesium, potassium, and vitamin B6.

Needless to say, this is #goodmoodfood


Roasted Beet Dip {Makes enough for 6-8 people}

  • 3 small beets, roasted
  • 1 can chickpeas
  • 2 TBSP unsalted cashew butter (or tahini)
  • juice from 1/2 a lemon
  • 2 garlic cloves
  • 1 tsp salt
  • 1/2 tsp pepper

Roast beets at 425 for 1 hour. Add to food processor or high-speed blender. Add in 1 can of drained and rinsed chickpeas, cashew butter, lemon juice, garlic, salt and pepper. Blend until smooth.

Serve warm or cold with pita chips, raw veggies, roasted veggies, eggs, or a wrap.